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Has anybody made the Italian torrone nougat candy? How did it come out. The year before I bought it at an Italian Specialty deli and paid $7.00 for a pie sized slice. Last year when I went to buy it, it was $17.00 a slice. I can't justify spending that kind of money for a piece of candy and was thinking of trying to make it. Any comments? Any Hints?

I love that traditional holiday candy and annually buy boxes of it for Christmas gifts. Each candy is wrapped in little boxes inside a larger box. I don't know the ounces or Italian company, but I've paid $8 per good size box for several years now. I did find several recipes on-line though I've yet to attempt my hand at making a batch. If memory serves, the recipes sounded quite time consuming. Not to discourage you from attempting a homemade batch, but I suggest you go on-line to find a better price. Btw, I buy mine locally and they carry a variety...soft, hard, multiflavored (lemon, orange, vanilla) as well as by the ounce and individually boxed.

The brand I get is Ferrara I believe. It comes in a blue box. While doing a google just now I found it at Walmart for an outrageous $129 per box of twelve mini boxes. Surely that's a typeo!!! At least you now have a brand.

Amazon has an 18pc assorted box for $10.49

Food Network- Michael Chiarello's recipe

Torrone: Yields 12-16 nougats-20 minutes

2 2/3 cups superfine sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites, at room temperature
2 teaspoons vanilla extract
1 teaspoon orange extract
1 teaspoon almond extract
1/2 cup diced candied fruit, plus additional for topping
1 cup sliced almonds

Directions


Combine sugar, corn syrup and water in a saucepan. Cook over medium heat until a candy thermometer temperature registers 260 degrees F.

Meanwhile, in an electric mixer, beat egg whites to form stiff peaks. When sugar reaches 260 degrees F, slowly pour in a thin stream into egg whites, while the mixer is running. Add extracts, beat on medium speed for 13 minutes, then fold the candied fruit into the mixture. Mix for another 2 minutes, then fold in 1/2 cup of the almonds. Pour mixture into 9-inch square cake pan sprayed with baking spray or butter the pan and then dust with flour. Top with remaining almonds and additional candied fruit.

Let sit overnight, then cut into serving pieces.

Growing up, we enjoyed Turron Alicante (Spanish hard nougat) and Turron Jijona (Spanish soft nougat) at holiday time. (yummy)

Haven't had it in ages, but I am not about to make it myself. Way too much work for me!

Good luck to those hearty souls who try making it at home.

Sounds alot like divinity? Is it? Sue

My father always gave my mother this candy for Christmas. And I have purchased it at a reasonable price. I have never heard of the outrageous prices some of you are finding. It must be like Divinity but with brown sugar probably and toasted almonds . . . . makes me want to find some for Chritmas this year. I haven't had it in a long time.

Divinity can be considered a form of nougat, except that it is usually made with corn syrup rather than honey, which is used in making Italian, Spanish, Persian versions of nougat.

Also, if memory serves, divinty is soft and fluffy. Most of the Mediterranean nougats are harder or stickier.

When I was in ShopRite tonight, lo and behold there was boxes of Berilla Torrone for $6.99. They had chocolate covered, 6 milk, 6 dark & 6 plain. They also had a box of plain, which is what I bought. I have seen the torrone bar in a yellow or gold package, I think this may have been the Ferrero brand, but it has always been with the chocolate covered and that isn't how I remembered it. The candy that I saw @ $17.00 a slice looked homemade. It looked like it was made in a 9" cake pan and was sliced like a cake would be and it was about 2" high. Anyhow, I'm happy I found it and it should satisfy my craving for it enough that I don't have to try making it myself.